Ancho & Agave is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY!

Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner, and have a positive attitude.

Sous Chef responsibilities include but are not limited to:

• Creating exceptional culinary experiences for our guests.
• Overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking).
• Training kitchen staff following company policies & procedures.
• Upholding standards for food preparation and plating.
• Ensuring food safety and sanitation, and workplace safety.
• Controlling operational costs, taking inventories, and ordering food and supplies.

Ancho & Agave was born out of a flavor-obsessed craving for fresh, delicious Mexican food with a side of fun. We’re more than just tacos, amigos, and tequila … we’re the champions of bringing together quality ingredients, refreshing beverages, and good times for a crave-worthy experience in a casual setting.

Ancho & Agave is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law.

• Competitive Salary.
• Performance-based Bonus Program.
• Medical, Dental, Vision, Disability, and Life Insurance.
• Paid Vacation upon hire.
• 401(k) with company match.
• Career advancement opportunities.
• Allowance for off-duty dining.
• Relocation assistance.

• Minimum 1 year of experience as a Sous Chef in a full-service, high-volume restaurant.
• Current Food Safety and Sanitation certification.
• Strong culinary skills including food preparation and cooking best practices.
• Working knowledge of restaurant industry operations, safety, and sanitation standards.
• Ability to communicate clearly and effectively (verbal and written).
• Able to lead a diverse team with varying degrees of experience.
• Strong leadership skills with ability to motivate employees and obtain positive results.
• Strong time management, organizational, decision-making, and problem-solving skills.
• Ability to uphold vendor relationships and troubleshoot daily challenges.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Flexibility to work weekends, evenings, and holidays.
• Must have exceptional hygiene and grooming habits.
• Must have reliable transportation to and from work.
• High level of stamina to work on feet for extended periods.
• Must be able to lift up to 50 lbs.
• Must be 21 years of age or older.